Ingredients100g softened butter (plus extra for greasing)

2 tablespoons of boiling water

85g desiccated coconut

1 teaspoon bicarbonate of soda

100g caster sugar

100g plain flour

85g porridge oats2 tablespoons golden syrup

Anzac BiscuitsMethod1. Put the sugar, flour, oats and coconut in a

bowl, then mix well.

2. Melt the butter in a small pan and stir in the golden syrup.

3. Add 2 tablespoons of boiling water to the bicarbonate of soda , then stir into the butter and golden syrup mixture.

4. Gently pour and stir the butter and golden syrup mixture into the bowl with sugar, flour, oats and coconut.

5. Spoon dessert spoonfuls of the mixture on to buttered baking sheets.

6. Bake for 8-10 minutes until golden, then transfer to wire rack to cool.

Makes approximately 20 biscuits.

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1.Heattheovento190°C/Gasmark5.Meltthebutterandallowtocool.

2.Mashthebananaswellwithafork.Beattogethertheeggs,vanillaextract,meltedbutterandmilkinabowl.Addthemashedbananaandmixwell.

3.Sifttheflour,bakingpowder,bicarbonateofsoda,salt,cinnamonandnutmegtogetherinalargebowl.Addthesugarandmix.

4.Makeawellinthecentreofthedryingredientsandaddtheeggmixture,stirringroughlyuntilitisalumpypaste(don’tovermix–youwantittobelumpy!).

5.Putthepapercasesinthebuntinanddividethemixturebetweenthem.

6.Bakefor20to25minutesoruntilthemuffinsfeelspringywhentouched.Restthemuffintrayonawirerackforfiveminutesthenremovethemuffinsandleaveontherackforanotherfiveminutesbeforeserving.

7.Youcaneatthemuffinsastheyare,orservethemwithslicedbananaandadollopofyoghurt.

Banana MuffinsIngredients75gbutter

250gself-risingflour

1tspbakingpowder

½tspbicarbonateofsoda

Pinchofsalt

½tspgroundcinnamon

½tspgroundnutmeg

115gcastersugar

1tspvanillaextract

2large,ripebananas

2mediumeggs

125mlmilk

Equipment12-holemuffintin

12papermuffincases

Don’t forget to throw the banana skins into your compost bin! Or try burying them around the roots of your favourite plants – this old gardener’s tip works especially well for roses.

Turn

squishybrown

bananasintotheseafter-

schooltreats.Muffinsrequire

verylittlemixingandareideal

forchildrentohelpwith.They

freezewelltoo–even

lesswaste!

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Ingredients250g self-raising flour

½ teaspoon salt

25g unsalted butter, cubed

175ml milk

EquipmentSpoon

Large bowl

Baking tray

Damper BreadMethod1. Preheat your oven to 190°C.

2. Mix the flour with the salt in a large bowl. Add the butter and rub it into the flour with the tips of your fingers until you have fine crumbs.

3. Stir in the milk and mix gently with a wooden spoon to form a soft dough.

4. Turn out on to a lightly floured work surface and shape into a soft, smooth ball.

5. Place the ball of dough on to a baking tray and press down gently to make a flat, round shape. Cut a deep cross in the dough and brush lightly with milk.

6. Bake for 30 minutes, until golden.

7. Serve your damper warm with butter and jam!

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Ingredients500g self-raising flour

½ teaspoon salt

350ml water

EquipmentCampfire

Mixing bowl

Camp oven

Traditional Damper BreadMethod1. Make your campfire. Wait until the flames

have died down and you are left with glowing coals.

2. Place the flour and salt in a mixing bowl and slowly add the water, stirring and mixing with your hands.

3. Dust a camp oven with flour and place the ball of dough inside.

4. Put the lid on the oven, place carefully into the coals and use a stick to push more coals around the sides.

5. Cook the damper for about 25 minutes, checking to see when it has turned golden brown. Leave the camp oven to cool before taking the damper out.

6. Enjoy your damper with a mug of tea from the billycan!

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